“Showcasing the organic ingredients from Trill Farm, supporting local producers, and promoting local food are the pillars of our ethos. We strive to improve our local food culture through our menus and various forms of education. Thanks to using the incredible produce straight from the farm, the bulk of our ingredients have zero food miles. What we do source from elsewhere either comes from local producers or is as local as possible. We are known for our creative approach to vegetarian dishes, using meat only as a supplement to the seasonal ingredients grown on the farm. We create as little waste as possible and use the whole animal when we do.”

Lyme Bay scallops with shaved Dalwood asparagus and lightly fermented dandelion buds; nettle choux bun with homemade feta and lovage; and Trill lamb leg cooked over coals, glazed with wild garlic and Trill Farm honey.

From the beginning, the idea wasn’t to create a commercial kitchen. It was to create a community kitchen. They are one business in a community of small-scale enterprises based on a 300-acre mixed organic farm. This network delivers a wide range of educational courses and sustainable products, from organic herbs, vegetables, meat, and honey to willow weaving, woodworking, soap making, and cookery courses. They are also open for seasonal evening feasts – not to be missed. They are a product of their environment; there is nothing they serve that does not speak exactly to where they come from.